Party Food – Baked Brie with Fig, Honey, and Toasted Walnuts

When I was a little kid, my parents occasionally had parties. They weren’t too frequent because my father was usually in bed by 8:30 pm. But when they did occur, it was often a fundraiser for some candidate for local political office or an impromptu snow party for the neighbors on those rare winter days when we got more than a foot of snow. Every once in a while, they threw a full-blown party for the sake of a party.

I recall one such event – I was supposed to be in bed – sitting at the top of the steps in pajamas peering down on a sea of adults. The Rolling Stones were blasting on the stereo and everyone was dancing. It was the early to mid-1970s, they were most certainly having fun, and I was most certainly not invited. I was fascinated.

I have no idea whether or not my parents served dinner during these occasions, but if they did serve food I’m sure they prepared it themselves. And it was likely different than the food we ate daily as a family, also varying from the fare they served on holidays when the larger family gathered in our home. I would guess they served party food.

For the family, on weeknights, daily meals are basic meals; quick to feed the lot after a long day of work. On the weekend when things are more relaxed, perhaps dinner time becomes a little fancier and more complex. For holidays and family gatherings the food is still served as a meal, with standard dishes that everyone expects. Think turkey and all the sides at Thanksgiving. But when you are having a party it all changes. Party foods are different.

Party foods don’t need to make up a meal. They should be finger foods. Tastes and bites to be consumed with one hand, while the other holds a beverage appropriate for the occasion. Party foods are not meant to fill you up, but to keep your stomach satisfied while you drink and talk. They are a topic of conversation while awkwardly chatting with someone you just met.

Party foods should include a wide variety of flavors and textures. A dip of some sort or another – hummus, baba ganouj, guacamole, whipped feta, for example – with something crunchy to plunge into it. Crostini get piled high with a flavorful topping. Cheese and crackers are easy and always good, made better if turned into a full-scale antipasto board. A party warrants a bowl of fancy toasted, sweetened nuts, and chips of some kind or another are essential. At least one item should be warm, whether a dip or a one-bite hors d’oeuvres straight out of the oven (pigs in a blanket, anyone?). And a crudité platter of colorful, crisp vegetables – whatever is in season – is virtually mandatory.

Next time you’re having a party, whether 10 or 100 guests, think carefully about what you’re going to serve. Picking out and preparing a party menu is a blast and sets the mood for your event. It doesn’t matter if you make it on your own, get help from the supermarket, or cater the whole event; a party deserves party food. Just be sure to make a plate for your kid sitting at the top of the steps.

Baked Brie with Fig, Honey, and Toasted Walnuts

Baked brie is the perfect party food. It is warm and gooey, straight from the oven, and everyone loves it. Served with fresh bread or crispy crackers, it checks several of the essential party food boxes. Plus, it is absolutely simple to prepare.

This is less of a recipe and more like guidelines allowing your baked brie to be anything you want. As I love the sweet-salty flavor profile, I smear the top with fig jam before baking and add a drizzle of honey before serving. Most other jams would work just as well. I like the crunch of toasted nuts and the addition of preserved fruit like figs or dried cranberries, but my children think of it as unnecessary filler. They also think baked brie would work just as well without the sweetness, perhaps with salty diced olives or pesto. I can’t see how they are wrong. Many people bake brie in puff pastry, and while delicious, I find it extravagant because you’re probably going to eat it on bread or crackers anyway.

While you could use a wedge of brie, a wheel adds more flair. Wheels are usually eight or 16 ounces in weight. The recipe here is for a smaller party, but feel free to double it if your gathering is of a larger size. Better yet, use two smaller wheels, varying the toppings to see what your guests like best.

No matter how you prepare baked brie, it will be delicious. It is the perfect party food.

20 minutes

1-8 oz. wheel brie cheese

2 – 3 Tbsp. fig jam

¼ cup diced dried figs

¼ cup toasted walnuts (or other nuts), broken into large pieces

¼ cup dried cranberries (optional)

2 – 3 tsp. honey

crackers or bread for serving

1. Preheat oven to 400 ^oF.
2. Using a sharp knife score the top of the wheel of brie every ¾ of an inch or so in a crosshatch pattern. Place in an oven-proof dish or skillet.
3. Smear fig jam evenly over wheel of brie. Sprinkle dried figs and nuts evenly over the top.
4. Place in oven and bake until gooey, 10 – 15 minutes.
5. Top with dried cranberries (if using) and drizzles of honey.
6. Serve piping hot with crackers or bread.

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